The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.) /

Bibliographic Details

Main Author:	Blessington, Tyann, 1981-
Other Authors:	Miller, J. Creighton, Jr (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2005]
Subjects:	Major Horticulture. Cooking Irradiation Phenolic Antioxidant Postharvest Potato Carotenoid Storage
Online Access:	Link to OAK Trust copy